4 Hour Beef Back Ribs


Photo: Toby Corn
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Ingredients

2 racks of Beef Back Ribs
2 Oranges, Quartered- (I used Clementines)
1 rib Of Celery- Whole
2 cloves
1 clove Garlic- Whole
1 Bay Leaf
1 tablespoon Salt
1 teaspoon Black Pepper
1 teaspoon Sugar
1 Lager Beer
1/2 cup Beef Broth
1/4 cup Worcestershire Sauce
1 tablespoon Soy Sauce
1/2 cup Cider Vinegar- Basting
1/2 cup Tomato Sauce- Basting
1 Slow Cooker
1 Medium Sauce Pan
Immersion Blender
1 Roasting Pan
1 Basting Brush

Preparation

1
Place all the liquid seasonings in the slow cooker except the ones marked as "Basting"
2
Place all the dry seasonings with the garlic in a mortar and grind together
3
Score the slabs between each bone to cut through the connective tissue on the back side of the rib
4
Mix all the dry ingredients and garlic - thoroughly rub into the slabs - front and back.
5
Add the celery and orange quarters to the liquids
6
Place the slabs in the slow cooker
7
Cook on the high setting for 4 hours
8
When the time is up -
9
Remove the slabs and transfer to a roasting pan
10
Preheat the oven to 425
11
Transfer all the remaining stuff to a medium sauce pan and add the vinegar and tomato sauce, and bring to a boil
12
Remove from the heat and puree with the immersion blender
13
Return the pan to the heat and reduce by 1/2
14
With a pastry brush (or basting brush) coat each slab with a generous layer of the puree
15
Place the coated ribs in the oven and bake for 20 minutes, or until the fat and puree begin to bubble
16
Cut each rib through and transfer to a serving plate.

Tools

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Tags:

slow cooker
main course
beef

Yield:

4.0 to 6

Added:

Friday, January 14, 2011 - 2:04pm

Creator:

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